Alina’s Chickpea Tofu and Eggplant Curry

Alina’s Chickpea Tofu and Eggplant Curry

This tasty recipe is one of our Ripe Roclstar’s Alina, Enjoy!

Ingredients:

  • 2 Tbsp Coconut Oil, Ripe
  • 1 Packet cubed and dried Organic Tofu Firm, Clearspring
  • 3 Long Asian quartered into 3-inch strips Eggplant
  • 1/2 thinly sliced large Onion, Red
  • 2 Tablespoons minced Ginger
  • 4 minced cloves Garlic
  • 1/2 Tablespoon Cumin Powder (Jeera), Steenbergs
  • 1/2 Tbsp Turmeric
  • 1-15 ounce drained and rinsed Chickpeas, Mr Organic
  • For Topping Herb, Coriander
  • 1 Tbsp Garam masala
  • 1/2 Tbsp Sea Salt
  • 1/2 Tsp Chilli flakes
  • 1/4 Cup Tomato Paste
  • 1 Can Coconut Milk
  • 1/2 Can Water

Preparation:

  1. Heat 1/2 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat.
  2. Add the tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.
  3. Heat 1 table spoon of coconut oil in the pan used for the tofu.
  4. Brown the eggplant on all sides, working in batches if needed. Remove the eggplant from the pan.
  5. Heat the remaining 1/2 tablespoon of coconut oil in the same pan used for the eggplant.
  6. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute.
  7. Add the garam masala, cumin seeds. and turmeric to the pan and let them toast for 1 minute, stirring constantly.
  8. Add the sea salt, optional chilli flakes and the tomato paste and cook for 1 minute, stirring constantly.
  9. Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits.
  10. Add the eggplant back into the pan and turn the heat to low.
  11. Let the eggplant cook, uncovered, for 12-15 minutes, or until it is soft but not mushy.
  12. Stir the chickpeas and tofu into the curry and let them heat through. Serve with some rice (or, my favorite, cauliflower rice) and some coriander on top.

Serves:

2-3 people

You have Successfully Subscribed!